Fresh Artichoke with Fish Burger and Mixed No Fat Potato Chips

I have not made an artichoke before and remember having it with a friend in the U.S. many years ago. I therefore had to research how to cook it!

There are several ways, but this is how I remember my friend doing it though she did not have a dip, and I have made one of Parmesan and mayonnaise to dip this healthy vegetable into.

I made some tartar sauce for the burger and mixed some of this in with the coleslaw.

The meal was far to big for one person and next time I will just make the fish without the burger, even though this burger was delicious! I could not fit the artichoke on the plate so ate it afterwards.

There are several ways to cook globe artichoke and I chose the method whereby you put the whole artichoke into a steamer.

I chopped the long stalk almost completely off first, pulled off a few of the outer leaved, and rubbed it with some lemon juice.

Put some lemon slices around and on the actual artichoke and also some in the water. This prevents it from browning while cooking.

Steam the artichoke for about 35 - 50 minutes or until the outer leaves come off easily.

Take off the bottom leaves and discard a few layers.

As you take the outside ones off, you will see the next lot have some white flesh on the inside bottom part.

You can eat this part.

Keep taking off the leaves until you get to the white heart of the artichoke.

Take out the middle stringy bits, and you can eat the rest, dipped in the sauce.

For the artichoke dip

Mix the three artichoke dip ingredients together and put in a small dipping bowl.

For the potato chips

Preheat the oven to 180°/160° fan forced.

Peel some sweet potato, and ordinary potato, and cut into thick chips.

Microwave these for a few minutes.

Put them on a baking sheet on a tray, spray with a bit of olive oil, and add some spice - I used paprika and some cumin.

Bake till they are browned - about 35 - 40 minutes.

For the fish burgers

Put the flour and egg in separate dishes, and combine the breadcrumbs, lemon zest and some of the dill in another dish. Add some salt and pepper, to taste.

Dip the fish into the flour, shake, dip in the egg and then in the breadcrumb mixture to coat fish as evenly as possible.

Put this in the fridge for about 10 minutes to let the coating settle on the fish.

Meanwhile for the tartar sauce, mix the gherkin, capers, mayonnaise, any remaining dill and some of the lemon juice in a bowl.

Heat a bit of oil in a frying pan over a medium heat and cook the fish for about 3 minutes each side - this will depend on the thickness of the fish pieces - until they are cooked and flaky if you put a fork through them.

Meanwhile, toast the buns lightly. Combine the coleslaw with one third of the mayonnaise mixture.

Put this on the base of the roll, and the rest of the mayonnaise mix on the top part of the roll.

Top this with the fish, and most of the rocket or Mizuna (I use Mizuna, a type of lettuce) as it grows wild in my garden.

Top the roll with its top, serve with remaining Mizuna, baked chips, artichoke and dip.